5 Pepper Spicy Hummus
I like spicy! This hummus gets spicier over time so be ready to adjust. It is great with baby carrots.
I like spicy! This hummus gets spicier over time so be ready to adjust. It is great with baby carrots.
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 30 ounces canned chickpeas 1/4 cup of liquid reserved
- 3 banana peppers
- 3 jalapeno peppers rough cut and seeds removed
- 1/2 large green pepper rough cut
- 1 teaspoon ground red pepper
- 3 cloves garlic rough cut
- 3 tablespoons sesame tahini
- 1 tablespoons extra virgin olive oil
- 1/2 fresh lemon
- 1 teaspoon curry powder
- 1 3/4 teaspoon salt
- Carbohydrate 16.1693240603908 g
- Cholesterol 0 mg
- Fat 2.98139037238134 g
- Fiber 3.53710985403269 g
- Protein 3.94043227119624 g
- Saturated Fat 0.392267139160633 g
- Serving Size 1 1 Serving (85g)
- Sodium 184.77982538491 mg
- Sugar 12.6322142063581 g
- Trans Fat 0.275103989255767 g
- Calories 103 calories
Step-by-step
- Drain Chickpeas reserving 1/4 of liquid.
- Place all ingredients into a blender (or food processor) blend on high until smooth.
- Cover and chill for at least two hours.
The Danger of Gritty Purees
Many home cooks mistakenly blend cold chickpeas straight from the refrigerator, yielding a grainy paste rather than an emulsion. Warm the canned beans slightly in a saucepan before processing to relax the seed coats. Operating a high-powered food processor for a continuous three minutes shears the bean starches into a smooth matrix without requiring excess oil.
Managing Capsaicin Progression
Raw jalapeños, banana peppers, green bell peppers, black pepper, and ground red pepper distribute volatile oils unevenly when first combined. This spread intensifies significantly during the mandatory two-hour refrigeration window as the capsaicin bonds fully with the fats in the sesame tahini. Stirring in one tablespoon of fresh lemon juice at the very end provides an acid barrier that keeps the heat sharp rather than muddy.
Mediterranean Roots and Modern Efficiency
Historical Levantine preparations rely on manual stone mortars to crush cooked legumes into velvety dips, yet modern blade technology achieves similar cell destruction in seconds. Retaining one-quarter cup of the aquafaba from the bean can helps adjust viscosity if the motor stalls under the weight of the raw vegetables and spices.
